Easy Cultured Mayonnaise

My favorite olive oil!

If you’re on the GAPS diet or just trying to eat real foods, finding a store-bought mayo that’s made without either soybean or canola oils is extremely challenging.  Not to mention, even if you can find one without either of those oils, it probably still contains other undesirable ingredients.

Fortunately, I have an easy alternative to share with you today.  You can quickly make your own delicious mayo at home.  Even better, you can ferment it for added probiotics and a longer shelf life.  Win, win!

When I first ventured into the world of making my own mayonnaise, I tried a few different recipes.  None of them were bad, but they weren’t the best thing ever.  Then one day while browsing through one of the many link-ups that abound at various blogs, I saw a title for the best homemade mayonnaise ever. I decided that was definitely worth giving a try!

I’ve ended up modifying the recipe a bit for ingredients that I typically have on hand instead of some of the ones listed.  Be sure to check out the original recipe by Becky of Cooking with Abandon.  One difference is that I’m using olive oil, which I’ll tell you a little more about below.  I’ve also opted to use apple cider vinegar since that’s typically one I always have on hand.  And I prefer to make my mayo in my food processor.

As far as the olive oil choice, you’re going to want to use one that is very mild.  Otherwise, the olive oil can really overpower your mayonnaise.  My preferred choice is to use the Late Harvest olive oil from Chaffin Family Orchards.  I love the taste of this oil in my homemade mayo.

When you begin to actually add the oils in the recipe below, be sure to go slow.  I mean glacially slow.  I know getting the emulsification to work can be a bit tricky at times, but I’ve found if you pour in the oil in a very tiny stream, or even just a few drops at first, it will work without a problem.  It’s tempting to just dump it in quickly, but then your mayo will “break” and it won’t be the right consistency, so slow and steady is the key!

The last note before I give you the recipe (I know, I know, let’s get to it already!) is the optional whey.  As I briefly mentioned at the beginning, this is a terrific way (ha!) to add some extra probiotics to your mayo and it extends how long the mayo will last.  Without the whey, the mayo will probably last about a week in the fridge.  After adding the whey and letting it sit out on the counter for 7-12 hours, it should last for at least a month in the fridge.

I hope you enjoy this recipe.  Do you make any other condiments at home? I’d love to hear about them in the comments!

Easy Cultured Mayonnaise

Easy Cultured Mayonnaise


  • 3 pastured egg yolks (room temperature)
  • 1 pastured whole egg (room temperature)
  • 1/2 tsp prepared mustard
  • 2 Tbsp lemon juice (or additional vinegar)
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp celtic sea salt (coarse)
  • 2 Tbsp honey
  • 3/4 cup mild olive oil
  • 3/4 cup coconut oil (liquid)
  • 2 Tbsp whey (optional)


  1. Add egg yolks and whole egg to food processor. Mix until eggs are creamy. If eggs are not at room temperature, just mix for another minute or two so they are not cold.
  2. Add mustard, lemon juice, vinegar, sea salt, and honey to the food processor. Mix until all ingredients are blended well.
  3. While food processor is running, slowly add olive oil in a steady stream. Do the same with the coconut oil.
  4. If adding whey, slowly mix in with food processor running.
  5. Transfer mayo to a quart size jar. If you added the whey, leave on the counter with the lid on for 7-12 hours. Then refrigerate. If you didn't add the whey, transfer to the refrigerator immediately.

This post is part of Fight Back Friday, Monday ManiaFat TuesdayTraditional TuesdayReal Food WednesdayWhole Food Wednesday Simple Lives Thursday, Pennywise Platter Thursday, GAPS Legal Thursdays.


  1. Amanda says:

    I was just having mayo trauma in the store. Thanks for the recipe. Can’t wait to try it!

  2. Rachel says:

    I’m going to try this… as soon as my mayo runs out. I think Shelby’s eggs will be tasty in this recipe.

  3. I love homemade mayo!! I have a similar recipe, but I tried the Chaffin Family Orchard olive oil once and it was really bitter – too bitter for homemade mayo. I’m not sure if it was the late harvest oil though, I’ll have to check it out.

    • Mindy says:

      Isn’t it the best?! That’s too bad you didn’t like it with Chaffin’s olive oil when you tried it. I’d be curious to know if it was the late harvest or not. I haven’t tried making mayo with any of their others. I do like their mid-season olive oil for salad dressing or adding to veggies.

  4. Diane says:

    I’ve been making my own mayo for at least a year now. My recipe is very similar to yours; I don’t use any sweetener, but do culture with the whey. However, I make it using the technique shown in this video: http://www.youtube.com/watch?v=Gz0fLT_k3_U Be sure to have all ingredients at room temperature! Using the stick blender is very quick and works so amazingly easy just like it is shown in the video.

    • Mindy says:

      I keep meaning to give the stick blender method a try one of these days. Thanks for reminding me about it!

  5. Kristy says:

    Can you use any other kind of oil?

    • Mindy says:

      I’m sure you could. It may change the taste a bit. Let me know if you do and how it turns out!

    • Brooke says:

      I tried to make my own mayo using the olive/coconut oil method and it solidified in the frig. Did your do that or because you added the whey, it didn’t? I’ve read that you are not supposed to use just olive oil, but I’m not familiar with any other oils to know which ones are best or taste good or what. So I just used the straight olive and it did have a funny taste, but it was not unbearable. I don’t like mayo anyway, so its hard to judge…I only eat it in things like potato salad or macaroni salad. But I’m curious if your coconut oil mayo hardened in the frig.

      • Tia says:

        I didn’t like my first attempt so I made it again and used 2 tsp. of vinegar and I used White Balsamic Vinegar instead of the Apple Cider Vinegar and I used Extra Virgin Olive Oil and no whey. It was delicious! My family was a dedicated Heilmann’s Light Mayonnaise user. Now we like the homemade mayo so much better AND I love that I know what my kids are eating!

        • Mindy says:

          I’m glad you found a way to make it that you like! I’ve never heard of white balsamic vinegar before. I’ll have to keep my eyes open for it. Thanks for sharing your changes!

      • Mindy says:

        Mine definitely tends to get rather thick in the fridge whether I add whey or not. Coconut oil tends to solidify at that temp. If I’m using it regularly it’s not too bad. You can also set it out for a bit before you want to use it to help it soften. It doesn’t get completely hard, for me, though. I keep it in the door of the fridge – maybe that helps?

        I haven’t experimented too much with other oils for my mayo so I can’t give you too many other ideas. If just olive oil works for you and your tastes, then I would just use that!

  6. Looking forward to giving this one a try!

  7. Kelly in Oregon says:

    I’m curious what you mean by liquid coconut oil? Do you heat it first? Coconut oil is usually solid-ish at room temperature.

    • Mindy says:

      Yes, I do mean that you have to heat it so that it’s liquid. You’re right that it’s solid at room temperature. I just heat it at a low temp on my stove and then allow it to cool slightly before using it.

  8. D Thoma says:

    Did anyone’s turn out golden yellow, and the oils separate, and its SUPER runny? I’m almost afraid to taste it… Did I not blend it long enough?? Don’t want to through it out & waste all the good stuff if I need to just blend it longer… Help?! :)

  9. Velita says:

    We are dairy free due to allergies. Is there something else I can use to culture the mayonnaise? Thanks!

    • Mindy says:

      I think I’ve heard of people culturing it with either lemon juice or brine from another ferment,such as homemade sauerkraut or pickles. I’ve never given it a try. If you do try, let me know how it turns out!


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